As the days grow shorter and the air becomes crisper, I find myself reaching for the comforting flavors of fall. There’s nothing quite like the warm fragrance of cinnamon swirling in the kitchen, mingling with the earthy notes of pumpkin. This Pumpkin Roll with Cream Cheese Filling is my go-to dessert for seasonal celebrations and cozy family gatherings. It effortlessly combines a moist, airy sponge cake with a rich, creamy filling that feels like a hug in each bite.
What I love most about this delightful roll is not just its stunning presentation but also its versatility. You can make it ahead and even freeze it, making it a stress-free treat for unexpected guests or special occasions. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed to impress without overwhelming you. Let’s dive in and create a dessert that will bring smiles to the faces of everyone at your table!
Why is this Pumpkin Roll a Must-Try?
Warm, Cozy Flavors: The soft sponge cake captures the essence of fall with its pumpkin and cinnamon notes.
Effortless Preparation: Simple steps make it easy for anyone to create a showstopping dessert without any fuss.
Freezer-Friendly: This dessert can be made ahead of time and stored, perfect for gatherings or last-minute cravings.
Versatile Customization: Whether you prefer adding spices or swapping out pumpkin, this recipe invites your creative touch.
Impressive Presentation: The stunning rolled appearance will wow your guests and spark conversations at the table.
Pumpkin Roll Ingredients
• Make sure you have everything ready to create this delightful seasonal dessert!
For the Cake
- Eggs (3 large, separated) – Provides structure and moisture; use room temperature eggs for optimal volume when beaten.
- Sugar (1 cup, divided) – Sweetens and helps create a tender texture; consider a sugar substitute for lower calories.
- Canned Pumpkin (2/3 cup) – Adds moisture and flavor; freshly pureed pumpkin is an option but might require extra spice.
- All-Purpose Flour (3/4 cup) – Gives structure to the cake; gluten-free flour blends can work for a gluten-free version.
- Baking Soda (1 teaspoon) – Provides essential leavening; ensure it’s fresh for the best rise.
- Ground Cinnamon (1/2 teaspoon) – Adds warm flavor; feel free to increase or mix in nutmeg for a spicier kick.
- Salt (1/8 teaspoon) – Balances sweetness and enhances overall flavor.
For the Cream Cheese Filling
- Cream Cheese (8 ounces, softened) – The star of the filling for a creamy texture; a non-dairy cream cheese can substitute for a vegan option.
- Butter (2 tablespoons, softened) – Adds richness to the filling; vegan butter can be a suitable replacement.
- Confectioners’ Sugar (1 cup) – Sweetens the filling; adjust to your taste preference.
- Vanilla Extract (3/4 teaspoon) – Enhances the flavor of the filling; almond extract can also be a delightful alternative.
How to Make Pumpkin Roll
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Prepare the pan: Start by lining a 15x10x1-inch baking pan with parchment paper. Then, preheat your oven to 375°F. This prep will ensure your cake doesn’t stick!
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Mix wet ingredients: In a bowl, beat the egg yolks until they’re thick and lemon-colored. Gradually add 1/2 cup sugar along with the canned pumpkin, blending it all until smooth and well combined.
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Whip egg whites: In a clean, separate bowl, beat the egg whites until soft peaks form. Slowly add the remaining sugar, continuing to beat until stiff peaks form. This is your secret to a fluffy cake!
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Combine mixtures: Gently fold the whipped egg whites into the pumpkin mixture. Then, fold in the flour, baking soda, cinnamon, and salt until just combined. Be careful not to deflate those lovely egg whites!
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Bake: Spread the batter evenly in the prepared pan and pop it in the oven. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
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Cool & roll: Once baked, let the cake cool for 5 minutes. Turn it out onto a confectioners’ sugar-dusted towel, peel off the parchment paper, and roll the cake up in the towel. This helps shape it beautifully!
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Prepare filling: In another bowl, beat together the softened cream cheese, butter, confectioners’ sugar, and vanilla until smooth and fluffy. This is the luscious filling that makes the roll irresistible!
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Fill & freeze: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel, then wrap it in plastic and freeze until firm, about an hour.
Optional: Dust with additional confectioners’ sugar before serving for a beautiful touch.
Exact quantities are listed in the recipe card below.
What to Serve with Pumpkin Roll?
Elevate your dessert experience with delightful pairings that complement the cozy flavors of pumpkin and cream cheese.
- Whipped Cream: A dollop of freshly whipped cream adds a light, creamy texture, balancing the rich filling perfectly.
- Spiced Apple Cider: This warm, aromatic drink enhances the fall flavors and creates a comforting beverage to sip alongside each bite.
- Vanilla Ice Cream: The cool creaminess of vanilla ice cream contrasts beautifully with the spice of the pumpkin roll, making for a delightful harmony of flavors.
- Chai Tea: The warming spices in chai tea complement the cake while providing a fragrant, cozy pairing that wraps you in autumn comfort.
- Cranberry Sauce: A touch of tangy cranberry sauce brings a pop of flavor and freshness, cutting through the richness of the roll.
- Nutty Granola: A sprinkle of granola adds a satisfying crunch and an unexpected texture contrast to the soft sponge and creamy filling.
Each of these pairings enhances the overall enjoyment of the Pumpkin Roll, creating a delectable experience that’s sure to impress!
Pumpkin Roll Variations
Get ready to unleash your creativity with this delightful formula, inviting you to add your personal touch!
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Sweet Potato Swap: Substitute canned pumpkin with sweet potato puree for a subtly different flavor that still brings comforting fall vibes.
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Nutty Addition: Fold in 1/2 cup of finely chopped walnuts or pecans into the batter for an added crunch that complements the smooth filling.
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Spiced Up: Enhance the flavor by adding a teaspoon of ground ginger or nutmeg to the batter for a warming twist that captures the essence of autumn.
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Chocolate Drizzle: After rolling, drizzle melted dark chocolate over the top for a decadent treat that pairs beautifully with the creamy filling.
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Citrus Zest: Incorporate the zest of an orange or lemon into the cream cheese filling for a refreshing brightness that balances the richness.
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Vegan Option: Use a non-dairy cream cheese and replace butter with coconut oil in the filling for a completely dairy-free delight that everyone can enjoy.
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Lower-Calorie: Swap granulated sugar for a stevia or erythritol blend and use unsweetened applesauce in place of butter to create a lighter version without sacrificing taste.
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Heat Factor: Add a pinch of cayenne pepper or finely chopped jalapeño to the filling for a surprising kick that contrasts the sweetness perfectly.
How to Store and Freeze Pumpkin Roll
Fridge: Keep your pumpkin roll in an airtight container or tightly wrapped in plastic for up to 5 days. It tastes wonderful chilled or at room temperature!
Freezer: For longer storage, wrap the pumpkin roll well in plastic wrap and aluminum foil. It can be frozen for up to 3 months without losing its delicious taste.
Thawing: When you’re ready to enjoy, simply transfer the frozen pumpkin roll to the fridge and let it thaw overnight for the best texture.
Reheating: If desired, you can slice and gently warm individual pieces in the microwave for about 10-15 seconds, just to take the chill off before serving.
Make Ahead Options
These Pumpkin Rolls are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake up to 24 hours in advance by baking it, then cooling and rolling it as described. To keep it fresh, simply wrap it tightly in plastic wrap or aluminum foil and refrigerate. The cream cheese filling can also be made ahead—just whip it up and refrigerate for a day; this enhances the flavors! When you’re ready to serve, unroll the chilled cake, spread the filling, re-roll, and let it sit at room temperature for about 30 minutes before slicing. This way, your Pumpkin Roll will be just as delicious and impressively fresh as if it were made on the spot!
Expert Tips for the Best Pumpkin Roll
- Fresh Ingredients: Ensure your eggs and baking soda are fresh; using old ingredients can affect the cake’s texture and rise.
- Room Temperature Eggs: For the best volume, bring your eggs to room temperature before beating them. This helps create a light, fluffy sponge cake.
- Gentle Folding: When combining mixtures, use a gentle hand to fold the whipped egg whites into the pumpkin batter; this will prevent losing the airiness that keeps your pumpkin roll fluffy.
- Prevent Cracking: Roll the cake while it’s still warm and avoid overbaking; this helps prevent cracks that can ruin its appearance.
- Storage Done Right: If you make your pumpkin roll ahead of time, wrap it tightly in plastic wrap before freezing. Thaw it in the fridge for a better texture when you’re ready to serve.
Pumpkin Roll Recipe FAQs
What kind of pumpkin should I use for the Pumpkin Roll?
Absolutely! Canned pumpkin is a great option because it offers consistent flavor and moisture. If you prefer, you can use freshly pureed pumpkin, but be aware that it may require adjusting the spices to get that perfect fall flavor.
How do I store my Pumpkin Roll?
You can keep your pumpkin roll fresh by storing it in the fridge for up to 5 days. Make sure to wrap it tightly in plastic wrap or keep it in an airtight container to maintain its moisture and flavor.
Can I freeze my Pumpkin Roll?
Yes, indeed! Wrap your pumpkin roll tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture!
What can I do if my Pumpkin Roll cracks?
No worries! Cracking is a common issue that can be avoided by rolling the cake while it’s still warm. If it does crack, simply use the cream cheese filling to patch it up—no one will be the wiser! You can also make sure not to overbake the roll, as this can lead to a dry cake that’s more prone to cracking.
Are there any dietary considerations for this Pumpkin Roll?
Absolutely! For a gluten-free version, you can substitute all-purpose flour with a gluten-free flour blend. If you have dairy allergies or want a vegan option, swap out the cream cheese for a non-dairy cream cheese alternative, and use vegan butter for the filling.
How can I enhance the flavor of my Pumpkin Roll?
The more the merrier! Feel free to add in extra spices like nutmeg, ginger, or cloves into the batter for more warmth. You may also experiment with different extracts, such as almond or maple, in the filling to find a flavor combination that suits your taste perfectly!
Irresistible Pumpkin Roll with Cream Cheese Filling Delight
Ingredients
Equipment
Method
- Prepare the pan: Line a 15x10x1-inch baking pan with parchment paper and preheat oven to 375°F.
- Mix wet ingredients: Beat egg yolks until thick and lemon-colored, gradually add 1/2 cup sugar and pumpkin until smooth.
- Whip egg whites: Beat egg whites until soft peaks form, slowly add remaining sugar until stiff peaks form.
- Combine mixtures: Fold whipped egg whites into pumpkin mixture, then fold in flour, baking soda, cinnamon, and salt.
- Bake: Spread batter in prepared pan and bake for 12-15 minutes.
- Cool & roll: Let cool for 5 minutes, then roll cake in a sugar-dusted towel.
- Prepare filling: Beat cream cheese, butter, confectioners' sugar, and vanilla until smooth.
- Fill & freeze: Unroll cake, spread filling, re-roll and wrap to freeze firm for about an hour.